Pumpkin and shrimp soup is a delicious dish rich in flavors and aromas. The sweet pumpkin perfectly combines with the delicate taste of the shrimp, creating a balanced and tasty dish. This soup is perfect to serve as a first course during cold autumn or winter evenings. Originating from the Italian coastal region, it is a specialty that evokes the sea and maritime traditions. Try it and you'll be captivated!
Sauté the chopped shallot in 4 tablespoons of oil
Chop all the other vegetables except the bay leaf and add them to the sauté
Let it flavor
Pour in the rum and let it evaporate
Add the bay leaf and 1 and 1/2 liters of salted boiling water and cook for 20 minutes
Clean the shrimp and add them to the soup
Cook for another 10 minutes and serve very hot
Pan
Glass of rum
Italia
| Energy (kcal) | 69.19 |
| Carbohydrates (g) | 3.23 |
| of which Sugars (g) | 2.79 |
| Fat (g) | 3.73 |
| of which Saturates (g) | 0.55 |
| Protein (g) | 4.21 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.04 |
